PLATING TIPSA feast for the eyes, as well as taste buds

Published 5:30 am, Wednesday, October 3, 2007

Food presentation makes a difference, as seen in the plate before, left, and after.

I'LL TAKE THE ONE ON THE RIGHT:

Food presentation makes a difference, as seen in the plate before, left, and after.

Photo: LEN SPODEN, WASHINGTON POST

Plating tips: A feast for the eyes

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Garnishes are to a dinner plate what accessories are to fashion models: They set off attributes to their best advantage. But making food look nice — the "halo effect" of plate presentation — doesn't require foam machines or truffle shavers. Here, a three-element plate gets a simple, effective makeover.

One caveat: Because we tried to show as many techniques as possible on one plate, this comes dangerously close to overdone. Learn to stop garnishing at the first moment of satisfaction — or even before.

• Before: The dish is divided into equal thirds, like a prison or cafeteria tray, with a case of the monochromatic blahs. The sugar snap peas have vibrant color, but even they need some help. The sauce sits in a dollop on top, inert and sad. The chicken breast idles blandly — and flatly — on the sidelines. The couscous, a drab beige, cries out for color.

• After: The chicken takes center stage, and garnishes break up the visual monotony. The sugar snap peas gain attention when a few of them get pulled onto the rim in a pattern. The sauce, once it's squeezed from a cut corner of a food storage bag, creates a sense of movement. The chicken breast, cut in half to create an illusion of abundance, nestles on the side dishes and makes the plate three-dimensional. The couscous gets color by being prepared with a 1/4 teaspoon ground turmeric, turning it a bright yellow without affecting flavor.

• Other garnishes: A sprig of flat-leaf parsley sits off-center. Red bell-pepper strips enliven the sugar snaps, while black sesame seeds and chopped scallions set off the yellow of the couscous.